Book Review of Plant Powered Families

 

Over 100 kid tested- whole food vegan recipes, by Dreena Burton. OVER 100 recipes.

Part 1, there’s an intro to eating with plant power including Dreena’s story. A handy guide to what you should have in your pantry. And she talks about plant power batch cooking. I’m all for batch cooking. I know that I can go to my freezer and pull something out that’s healthful and not have to resort to some junky processed foods because I’m in a hurry.

Part 2: plant powered recipes

Sugar N spice cake pg 204, vanilla bean almond butter fudge pg. 197, no- bake granola bars pg, 190, “nicer” krispie squares pg. 186, natural berry jam pg. 179, chocolate chia pudding pg. 174, ultimate teriyaki stir fry pg. 166, tofu in cashew ginger sauce (I used the sauce over rice, but didn’t add the tofu- added chickpeas instead) pg.156, home fries pg. 152, balsamic glazed seasoned yam fries, mac-nificent pg.134, thick n hearty tomato sauce pg. 133, Creamy Fettuccine pg. 130, chick n rice soup pg. 126, sniffle soup pg.122, smoky bean chili pg.121, super cheesy sprinkle pg. 113, cheesy Caesar dressing pg. 106, red lentil hummus pg. 87, mild cheesy dip pg.83, chickpea nibbles pg. 77, chickpea salad pg. 64, apple spice hemp muffin pg. 52, best banana bread pg.48- just a few recipes that I have made. Click on the links for the recipes.

Part 3, challenges and solutions. Dreena has 3 kids so I’m pretty sure at some point she’s had some challenges during meals. She talks about the 3 C’s: consistent, certain and calm. Don’t give up. She offers sound advice and handy tips to help avoid the dinner table looking like a battlefield. Stuff like how to involve your children, get them interested, how to make it interesting to them and some of the culprits that might causing the food fight.

Who hasn’t had to face the “dreaded” bday invite? How should you deal with that? Without offending the host. Well there’s tips on how to handle not only that, but hosting your own plant power parties , with the most popular recipes kids love.

Part 4: Support, including DIY staples, cooking guides, meal plans and FAQ’s. I love how wholesome the menu plan is. There’s a nutritional breakdown, so you know that you are providing your family with all the nutrients they need.  She answers questions about protein, soy and so on. Has nutrient charts, did you know that 1/2 cup of brown rice has 2.5 g or 8% protein of calories? Now you do.

I think this is a MUST have book for anyone that has children, or watches children. Or even for those without kids.

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Buy your copy here: Plant Powered Families*

What is your favorite Dreena recipe?

Note* the pictures are from amazon.ca and contain affiliate links.

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Superbowl Menu

Game day is almost here, and it’s time to think about the food, because you need snacks.

The following are some of my fav recipes when it comes to lip smacking guilt free indulgence.

Richa’s mozza sticks or try vegan zombie cheese stix

Richa has a recipe for cauliflower bites with celery ranch dip because you need wings at your party.

Ginny’s white pizza sauce and she also has a pizza recipe on her site Vegan in the freezer. If you are not in the mood to make your own pizza crust, then check out Laura’s take on a fast flavorful pizza. Julie Hasson wrote a book all about pizza, she also has some Pizza recipes on her site. Or make some pizza pull apart buns, this cooks in your slow cooker so you’re not slaving.

Nacho’s are a MUST, so head on over to Dreena’s site the Plant powered kitchen for her to die for vegveeta dip. This is my go to sauce for nacho’s.

Laura Theodore the Jazzy Vegetarian has an easy recipe for peanut butter cups. The last time I made these, I added a few handfuls of rice krispies, the minions went over over them.

Somer over at Vedged Out has a recipe for Dad’s cowboys beans, which are simply divine. Maybe you fancy a lasagna? This can easily be made the day before, and just put it in the oven, set the timer, and forget about it until it’s ready. Lasagna can be that easy.

If you are wanting a chili recipe, then head on over to the Post Punk Kitchen. Isa show’s you how to make her meat beany chili with corn muffins. Don’t worry, there’s no meat in it, but it will fool meat lovers.

Take out the crock pot for this Chili  by Kathy Hester from healthy slow cooking.

How about some taco’s? Mighty migas a.k.a breakfast taco, Cheesy Sweet Potato & Chickpea Bowl with Lemon Tahini Sauce. Actually you can stuff any of your favorites into a taco. Hmmmm, maybe I’ll make a mac n cheese taco.

I’m not going to include juice recipes, just juice what is cheap in your area. BUT if you can buy watermelon that doesn’t require you to take out a second mortgage, then I suggest you juice that, with some lime. I’ve even added vodka to it 😉 But seriously, I love watermelon and lime together.

There are so many more recipes I could pull up for you, which I may add through out the week- but I don’t want to overwhelm you. No matter what recipe you go with, you can’t go wrong. I’ve made everyone of them and they are all delish!!

What team are you rooting for?

Pizza Pie Get In My Mouth

Sometimes surfing SM sites can be very dangerous, you don’t know what is out there – lurking, in the shadows, just waiting and waiting and waiting to lure you in…. with offers of pleasure, promises of never letting you down- enticing photo’s. Some times it’s a  HUGE let down. Other times, it’s pure bliss.

Yesterday, I came across a post that brought me pure bliss. I could taste the flavours before even trying it. As I read, I knew I needed to make pizza. That’s right! What was waiting for me yesterday was a recipe for a tangy garlicky white pizza sauce.

Around the same time I was reading it, Kayla calls. I tell her all about it. (yes, we chat about food, boys, and clothes all the time like teenagers. Only we’re old enough to know better, yet young enough to do it again) I said the sauce is easy to make, and dough is simple. She’s like “for you maybe……” I said “well it is, if you have an hour to let it rise, then you can do this easily without any type of planning.” She says “You have a dough maker?” I paused, and answered “No, but I do have my Kitchen Aid stand mixer to do all the work for me.” Yeah, sometimes I forget about those who don’t have certain kitchen gadgets. I love my kitchen toys and would DIE without them.

I’m going to share with you, where I found this masterpiece. Go over to Ginny’s blog aka vegan in the freezer for Vegan white pizza sauce and make some. Tomorrow is Friday, so movie and pizza date night.

Check this out. I put broccoli, onion, Brussels sprouts, green peppers and pineapple on it. The sweetness from the pineapple and the tang from the sauce really compliments each other. I really want to stuff my face with the whole pizza. But I did show some will power not to eat all of it. That was hard to do. Here’s some pics to tease your taste buds. Go ahead and lick the screen, I know your are drooling right about now 😉

 

Left to right: Before the oven, hot out of the oven (yes, I couldn’t wait for it to cool. My finger tips may or may not have been injured in the process- but hey, hot pizza) and I took some of the white pizza sauce and drizzled it on the slice to the left, and took left over homemade pizza sauce and kinda just plunked it on the pizza. I had some of my garlic dip left over (I know right? so surprising). Each bite I took was power packed with  delightful flavour bliss. Some say chocolate is better than sex? WRONG- this pizza is better than sex.

Left to right: Me dipping my pizza into the dip, and the white sauce. I didn’t have any fresh basil, so I used dried. I also used my vitamix as I didn’t pre soak the nuts. Next time I think I will use a few cloves of garlic instead of powered. I hope you enjoy it as much as we did!

Do you like red or white sauce on your pizza?

 

 

 

 

The Abundance Diet Review

Somer McCowan wrote The Abundance Diet: The 28-day Plan to Reinvent Your Health, Lose Weight, and Discover the Power of Plant-Based Foods. I’m kinda late to the party as this book was released in June of 2015. To be fair, it seems just like yesterday I bought the book. And honestly where does the time go? For anyone who doesn’t know about this book or is sitting on the fence, I have a few words for you- if you want to redevelop your relationship with food, and want to be able to eat as much as you want without gaining weight- this book is for you. Do you want recipes packed with flavor with each time you lift your fork or spoon to your mouth? This book is for you.

This book is divided by 4 parts. Part 1 includes Somer’s personal journey. Did you know she was diagnosed with a severe autoimmune disease, but when she went 100% vegan- she was able to get off all meds and is in FULL remission…. see the power plants have?) She  talks about how we as a society,  look at food and talks about how to rethink our eating habits by replacing them with healthy ones. There’s a part  about reinventing our Kitchen, which is interesting because I’m nosy and I like to find out how others are organizing and what they are buying. I like to be able to take a sneak peak.

Part 2: The 28 day meal plan, she makes things easy for us,  as she made a menu for us. No excuses. NONE!!!!

Part 3: The recipes, including a bonus 1-3-5 day juice feast (she also talks about the basics).  She’s not pushy with her opinion, her recipes are down to earth and tasty.

And she wraps this gem up with Fitness and maintenance tips. She doesn’t leave you wondering “now what?” “where do I go from here?” I love the fact that she knows you need realistic goals and she doesn’t try to tell you if you follow this plan, then you will be model skinny. She’s trying to give you a gift by making you be the healthiest you- you can be. Weight loss is going to happen, because she’s not making you starve and is telling you to eat as much whole foods as you want.

These are the recipes I have tried and LOVED!! In fact many of them I’ve made a few times already and I will never get bored with them!!!

Cheesy cauliflower and potato bake

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You can find the recipe on Somer’s site.

Cheesiest potato soup, homestyle mexican casserole, minted cucumber melon juice, easy applesauce snack cake, chocolate chip mini blondie muffins, “cowboy special” one pot pasta, roasted tofu veggies stir fry with garlic ginger sauce (includes up to 3 variations plus a Kung Pao recipe) creamy vegan ranch dressing. Australian carrot, apple, celery juice, chia limeade.

Somewhere I have pics, and I may- read WILL add more later when I update this post with new dishes I make.

Bottom line, she makes this food taste like comfort food. But really? It’s healthful, so you don’t feel guilty about eating it 🙂 I hope you check out the book. Somer has lots of recipes on line for you to try.

Follow her on SM

www.instagram/somermccwan

www.twitter.com/vedgedout

www.facebook.com/pages/vedged-out

I would like to know, what is your fave Vedged Out recipe? I cant decide my favorite.

 

Pull Apart Pizza Buns

I decided it was time to stop talking about these and just make them.  Kathy Hester (healthy slow cooking) wrote a review and shared a recipe from Ginny’s (vegan in the freezer) new book, The Make Ahead Vegan Cookbook: 125 Freezer-Friendly Recipes.

I knew I needed pizza sauce, I wasn’t all that worried, because I had some in the cupboard right?! Well it turns out I didn’t, so off to the google gods to find a decent recipe (read, let’s hope I have everything on hand and wouldn’t take hours to make). The first site that popped up was minimalist baker- hey, I’ve been to her site before, she has some good recipes, let’s check it out. A can of tomato sauce, some spices- whisk and that’s it. The recipe is so easy, but tasty. See for yourself pizza sauce. The recipe is part of a pizza recipe, so I’m going to revisit and make that pizza pie. I mixed the yeast with the water, made my flax egg, made the pizza sauce- then I got down to work. Ok Big Red,  a.k.a Kitchen Aid stand mixer did the rest of the work for me. You might want to keep a couple tablespoons of extra flour handy so you don’t have to wash your hands before getting extra flour if you find the dough too sticky. Also before you start cutting the dough, or as I did just rip off equal sized pieces, flour your work area so the dough doesn’t stick. Put it in the crock pot, and clean up.

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The next picture is after it cooked on low for an hour.

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It says to use a stand mixer to mix the ingredients but you would be able to whisk and knead by hand if you don’t have one. Also, a trick I’ve learned from Kathy is to always make sure you put a clean tea towel between the crock and the lid- otherwise your bread would get soggy- look at how much condensation is on the lid, all of that would end up on your bread. (seriously, you can cook bread, buns, cakes, pizza EVERYTHING in the crockpot, just look through Kathy’s site, she’s proof that it can be done)

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I suggest, making a garlic dip for this- I’m making some tonight to have with them.You can add vegan parm, or even add a bit of vegan cheese and transfer them to the oven for a few mins to melt the cheese. I wish I was at home, because I’m want some in my mouth right now…. with yummy ranch dip. So, I’m going to get going so I can work on that.

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Check out the recipe and make these soon, you don’t need to thank me. I suggest making these for game night- BUT fair warning, you will want to make a few batches of these. They freeze well, and can be in the freezer for up to 3 months.

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Here’s my recipe* for garlic dip (if it’s too strong for you, add more mayo. I’m a huge garlic and onion fan, and can’t believe not everyone is on board with that)

4-5 tablespoons of vegenaise, 1 teaspoon garlic powder, 1/2 teaspoon onion powder,  scant 1 teaspoon of each parsley and dill. Mix together and chill for at least 1/2 hr, it’s ideal to chill it for as long as you can hold out the next day is really good.

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This is the mayo I use, but use any vegan mayo you want.

What is your fav pizza dip?

*the garlic dip is a recipe loosely based on Lindsay’s ranch dip from the The Happy Herbivore book. The link will take you to her site.

Cashew Rice Bowl

Kayla and I were chatting the other night about how expensive groceries are becoming, and it’s only going to get worse. It’s incredible at how expensive produce is, 6 dollars for cauliflower, 3 dollars for celery, 2 dollars for onions, you get my drift. Now how do you feed your family healthfully for the least amount of money possible? Good question. Not every one can live on left overs, not to mention even liking left overs. So the question is- how do you keep things fresh and not boring. How can one trick their family into thinking they are NOT eating left overs? (side note, I can live on left overs)

During the winter, I often resort to frozen veggies because they are much cheaper and still healthy. I do not like canned veggies (unless it’s corn) I find canned veggies to be mushy, gross and sickening- but that’s just my opinion. But I still like to buy fresh carrots, onions, garlic and other veggies when there’s a sale on. I like to peel and chop. Hire me, and I’ll come over and prep your fruits and veggies for you, I could even cook your dinner 😉

I made Ginny’s Cashew rice bowl. I used the veggies I had on hand- read: already washed and chopped. I had brussels sprouts, carrots, green beans and zucchini. I cooked the recipe as it states, (though I didn’t add  rice to the wok), as I had cooked it in the IP (instant pot), as I was cooking the veggies and didn’t want the warm rice to stick and become mushy. By using the IP I was able to cut the cooking time in half. If I had made the rice before hand and it was cold, I would’ve added it to the wok with the cashews. This worked perfectly.

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I also made foiled wrap veggies, which turn out well… except the zucchini- it was over cooked, oh well, I will know for next time to keep an eye on it, or not to use them at all. But over all- it was good.

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Back to how to make this taste like a new meal? Well, I had left overs today- I added some hot sauce and a little bit of hoisin sauce. Make sure you read labels, you can buy vegan hoisin sauce, it may not be easy to find. I found mine in a locally owned store where the owner carries a lot of vegan product for reasonable prices.

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I could’ve taken this dish because I did cook the rice and veggies separately, I could’ve put the veggies in a wrap, and added some broccoli and cheeze to the rice to make a casserole. Even if the veggies and rice were cooked together, it would’ve made for an awesome burrito. I had enough left overs for one, but if I decided to make burrito’s I would’ve been able to get two- stretching my money even further.

Are you a fan of left overs? If not, how do you keep your meals fresh?